- 3 to 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package (1/4-ounce) active dry yeast
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup butter or margarine, cut up
- 1 egg
- Melted butter or margarine, if desired
Combine 1 1/2 cups flour, sugar, salt and yeast in the bowl of an electric mixer; mix well.
Combine water, milk and butter in small saucepan; heat until very warm, 120 to 130°F. Add warm liquid and egg to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in an additional 1 1/2 to 2 cups flour by hand until dough pulls away from side of bowl.
Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth and elastic. Place dough in greased bowl; turn to grease top. Cover and let rise in warm place until doubled in size, 50 to 60 minutes.
Spray a 13x9-inch baking pan with cooking spray. Punch down dough to remove all air bubbles. Divide dough into 20 equal pieces. Shape each piece into a ball, pulling dough under to make a smooth top. Place smooth side up in prepared pan. Cover; let rise until doubled in size, 25 to 30 minutes.
Preheat oven to 400°F. Bake rolls until golden brown, 15 to 20 minutes. If desired, brush with melted butter.
Makes 20 rolls.